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Keto Buffalo Chicken Stuffed Peppers - Easy, Spicy, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color, halved and seeds removed)
  • 2 cups cooked shredded chicken (rotisserie works well)
  • 1/2 cup Buffalo hot sauce (Frank’s-style)
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream or plain Greek yogurt (lower carb: stick with sour cream)
  • 1 cup shredded mozzarella, divided
  • 1/2 cup shredded cheddar
  • 2 tbsp butter, melted (optional, for a richer Buffalo sauce)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper, to taste
  • 2 tbsp chopped green onions or chives (for garnish)
  • Ranch or blue cheese dressing (optional drizzle)

Method
 

  1. Preheat the oven to 375°F (190°C). Line a baking sheet or 9x13-inch dish with parchment for easy cleanup.
  2. Prep the peppers: Slice each bell pepper in half lengthwise and remove seeds and membranes. Place cut-side up on the baking sheet. Sprinkle with a little salt and pepper.
  3. Soften the peppers (optional for extra tenderness): Bake the empty pepper halves for 10 minutes while you make the filling.
  4. Make the filling: In a large bowl, mix shredded chicken, Buffalo sauce, cream cheese, sour cream, melted butter, garlic powder, onion powder, 1/2 cup mozzarella, and cheddar. Season with salt and pepper.
  5. Fill the peppers: Spoon the Buffalo chicken mixture evenly into each pepper half. Top with the remaining 1/2 cup mozzarella.
  6. Bake for 18–22 minutes, until the cheese is melted and the peppers are tender but not mushy. If you like a browned top, broil for 1–2 minutes at the end.
  7. Finish and serve: Let cool for 5 minutes. Garnish with green onions and a light drizzle of ranch or blue cheese dressing, if desired.